Fuhjehi Kavaabu Maldivian Tuna Balls

Fuhjehi Kavaabu are essentially deep fried, battered tuna fish balls. They are simply delightful, and immensely popular in Maldive. You can serve them on a plate with side dishes, or some people like to have them served on a skewer.

For the Batter-

Directions:

In a deep, sturdy cooking pot, heat enough oil to submerge the Fuhjehi Kavaabu completely. The oil is hot enough when droplets of water cause popping and sizzling when tossed into the pot.

In a mixing bowl, combine the chili, salt, pepper, onion, ginger, pepper and salt. Stir the mixture thoroughly to ensure that all the different flavors are well blended together.

Next, add and stir in the tuna. Gently work the fish into the mixture, and then add and stir in the mashed potatoes. You want to achieve a texture that is like a thick paste.

Now prepare your batter. Mix together the turmeric powder, salt, egg and baking powder into the flour; add and stir in the water, little by little as you stir, until you have a rather thick batter.

Using your hands, shape the tuna mixture into balls – about the size of a golf ball; roll the balls in the batter. Be sure they are well coated evenly all over.

Using a large cooking spoon, scoop the tuna balls from the batter, and gently lower them into the heated oil. Work in batches if necessary – you don’t want them to get stuck together, so keep them separated while frying.

Deep fry, turning now and then, until they are a rich, golden brown color.

Place them on a paper towel lined tray to drain off the excess oil and cool down slightly.

Serve your Fuhjehi Kavaabu while still very warm.

Note: For more delicious, authentic and traditional dishes from Maldive, click here.

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